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Tip

Rain or shine...

To cook the pork indoors, heat oven to
160C/140C fan/gas 3 with a large baking
tray inside. Griddle the medallions in
batches until well marked on each side,
then transfer them to the baking tray to
keep hot and finish cooking.

Method

To prepare the pork, lay a medallion
on a board. Using the tip of a sharp knife,
make a deep pocket in the side without
cutting all the way through. Wiggle the
knife so the pocket is bigger in the middle
than it is at the opening. Stuff each
pocket with a piece of cheese and a
sage leaf. Thread a cocktail stick through
the opening to close the pocket, then
press another sage leaf on top of each
medallion. Squeeze over juice from one
of the lemon halves. The medallions
can be prepared a day ahead and kept
in the fridge.

To cook, wait until the coals are ashen.
Drizzle medallions with a little oil and,
starting with the sage-leaf side, barbecue
medallions for 4 mins on each side,
cooking them in batches if needed. While
the medallions cook, barbecue the lemon
halves, cut-side down, until charred, for
squeezing over. Season and serve.

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